Cookies meets brownie in this EPIC fusion of two of the most classic desserts. Macro-friendly, high in protein, low in fat, and doesn’t hurt that it’s the easiest thing ever to make!
This is another one of those recipes where quite frankly I can’t believe it took me this long to make. I mean for as often as I have my Chocolate Chip Protein Skillet Cookie for dessert…. as much as I love both brownies and cookies…
But hey, at least the idea finally came! Still amazed how adding one ingredient totally transformed this cookie into a whole new recipe. Still the same soft and gooey chocolate chip cookie we love – but this time with a rich double chocolate sidekick. Just when we thought the chocolate chip cookie couldn’t get any better!
What is Black Cocoa?
This is one of the most common questions I get – what is black cocoa? Can’t I just use normal cocoa powder?
Black cocoa is cocoa powder that has been heavily Dutched. If you’ve ever had an Oreo cookie, the outer cookies are a good example of black cocoa. This form of cocoa has very different absorbant properties than normal cocoa and results in a more dense, moister texture when baked. For this reason, I don’t recommend subbing. If you don’t have any, and you must, this recipe will still turn out. But I do just want to point out that there is a huge difference between the two and it is the BLACK cocoa that really elevates this dessert.
Where Can I Find Black Cocoa?
It can hard to find in stores so I just order online now. To be honest, I used to find this frustrating, but now I like to go to the grocery stores has few times as absolute possible – so anything that I can get shipped to me that I don’t have to worry about remembering at the store or bagging and putting away, I am about.
HIIT Nutrition Jet Black Cocoa is the black cocoa I use and recommend. I like how it has a higher protein content than others on the market. $6.99/bag and worth every penny. Not to mention, a bag lasts me forever!
What About the Protein Powder?
For the protein powder, I used Pescience Cake Pop because it has been my favorite in all my cookie skillets I have thus far! It brings a slight “yellow cake mix” flavor to it, which I LOVE, and is even better when I substitute the vanilla extract for butter extract too!
If you been here long enough, you know I always recommend Pescience protein for baking. It brings the best flavor and consistency of any protein i’ve tried! I can’t vouch for other protein brands, but if you do need to substitute, I would definitely use a similar whey + casein blend.
For all Pescience products, you can use code “LaurenFitFoodie” to save 10%.
As always, if you try, tag me on Instagram (@LaurenFitFoodie) because I love seeing your yummy recreations!
Chocolate Chip Protein Brookie
Cookies meets brownie in this EPIC macro-friendly dessert! High in protein, low in fat, and doesn’t hurt that it’s the easiest thing ever to make!
Ingredients
- 1 scoop Pescience vanilla or cake pop protein powder
- 3/4 tbsp (5g) coconut flour
- 1 tbsp zero-calorie sweetener
- 1/2 tsp (2g) fresh baking powder
- 3/4 cup (180g) unsweetened applesauce
- 3 tbsp (46g) egg whites
- 1 tsp vanilla or butter extract
- 1 tbsp (14g) mini chocolate chips
- 1 tbsp (5g) black cocoa powder
- 1/2 tsp zero-calorie sweetener for the brownie batter (optional)
Instructions
- Preheat oven to 350 F. Spray a cake pan with cooking spray or line with parchment paper.
- In a medium bowl, combine the protein powder, coconut flour, sweetener, and baking powder.
- Add in the wet ingredients and mix until combined.
- Divide the mixture in half by pouring half the cookie batter into the greased (or lined) cake pan on one side. Total mixture is 270g, so take out about 135g.
- Add the black cocoa to the remaining batter (along with the extra sweetener if desired) and mix until combined. Add brownie mixture to the other side of cake pan.
- Sprinkle with chocolate chips and bake for about 15 minutes, or until cooked into desired consistency. Shorting the time will make the brookie more gooey, longer will make it more cakey.
- Once cool, slice, and enjoy!
Notes
MFP entry: Lauren Fit Foodie Chocolate Chip Protein Brookie
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Nutrition Information:
Yield:
1Amount Per Serving: Calories: 323Total Fat: 6.5gCarbohydrates: 35gProtein: 31g
What size pan?
Can pumpkin be used instead of applesauce? How long would these keep if made ahead?
Yes, pumpkin can be used instead of applesauce! And I’ve pre-made them and kept them in the fridge for a week. They actually get better with each passing day!
Best news I’ve heard all day!!! Is the pumpkin the same number of grams as applesauce? Not sure how that converts?
Yes! Same amount! 🙂
Tried Them, They came out a more pancakey texture instead of cookie, why is this?
Hey Neel! For starters, this is a super healthy macro-friendly recipe, so it’s not going to taste just like a normal chocolate chip cookie for that reason 😉 BUT it shouldn’t taste like a pancake either. I would experiment using less baking powder since that may have made it fluffier. Also just making sure all the other ingredients are spot on with measurements (especially the coconut flour) since that can bring a different texture to the recipe as well!
Can I use regular flour instead of coconut flour?
Coconut flour has different absorbent properties than normal flour and therefore bakes different. So I wouldn’t recommend it to achieve the same result. Although people have told me they have used regular flour instead when they ran out and it’s still good, just not AS good 🙂
I love this recipe for a late night snack!
This Brooke is bigger than your face!! It is soooo good!!! Try asap!
Giant dessert!! The amount you can eat of this slice of heaven without guilt is unmatched! Will be making again and again! Thank you Lauren for such a great dessert!
BEST NIGHTTIME SNACK! I’ve made this many times and every time it is just surprising how good something made with protein powder, egg whites, and all this other stuff not common in indulgent desserts can be!! I have to say, the jet black cocoa powder side is my favorite, yet the normal ”cake pop” vanilla choc. chip side is SO GOOD AS WELL!! All of Lauren’s recipes are literally why I need to keep restocking and always have PESCIENCE protein powder on hand. (< USE HER CODE ”Laurenfitfoodie” for a discount :))))!)
This was so easy to prep, make, and eat LOL!! So delicious and I love that I was able to easily fit it into my macros!
You’re on prep and you want something sweet and full of volume, but you don’t have a ton of wiggle room in your macros. BEHOLD, the brookie. It’s chocolatey, it’s cookie-ie and it’s HUGE. It’s light in texture but filling, and doesn’t taste “healthy” in the slightest. I’ve made this too many times to count and I’ll keep coming back for more. So easy to put your own spin on it and make it more chocolatey or more of a cookie. Pro tip- throw some cool- whip or a Reese’s on top for an extra treat!
Doesn’t it matter what protein powder I use? I have only flavoured whey protein.
You should be fine as long as it’s not casein. I use a whey + casein blend (PEScience) and it bakes amazingly!
Could almond flour or oat flour be used instead of coconut? Which would be better if you had to choose?